Jamie Oliver Pear and Gingerbread Cake is made with olive oil, large eggs, dark brown sugar, self-raising flour, baking powder, ground almonds, dark chocolate, stem ginger in syrup, and pear halves in juice. This easy Pear and Gingerbread Cake recipe creates a tasty and classic dessert that takes about 50 minutes to prepare and can serve up to 8 people.
Try More Jamie Oliver Recipes:
- Jamie Oliver Apple Pepper Pot Cake
- Jamie Oliver Pineapple Upside Down Cake
- Jamie Oliver Gingerbread Cake
🧡 Why You’ll Love This Pear And Gingerbread Cake Recipe:
- Great Taste: The mix of pear and gingerbread flavors is very special and tasty. It’s a nice change from usual cakes and good for any time of the year.
- Easy to Find Ingredients: This cake is made with simple ingredients that are easy to get. This makes it a good choice for both new and experienced bakers.
- Enjoy It Your Way: You can enjoy this cake warm with ice cream or cool as a snack. It’s good for any event or time of day.
- Fun to Eat: The cake is soft, the almonds add a little crunch, and the pears are juicy. All these together make eating this cake a fun experience.
- Looks and Tastes Fancy: This cake looks beautiful and tastes rich. It’s great for parties or when you have guests over.
🍐 Jamie Oliver Pear And Gingerbread Cake Ingredients
- 200ml (about ¾ cup) olive oil, plus extra for greasing
- 4 large eggs
- 200g (1 cup) dark brown sugar
- 200g (1⅔ cups) self-raising flour
- 1 teaspoon baking powder
- 200g (2 cups) ground almonds
- 100g (3.5 oz) dark chocolate (70%), divided
- 100g (about 7 pieces) stem ginger in syrup, drained
- 1 x 410g tin (14.5 oz can) pear halves in juice, juice reserved
🥮 How To Make Jamie Oliver Pear And Gingerbread Cake
- Prepare the Baking Tray: First, preheat your oven to 180°C (350°F/gas mark 4). Grease a 20cm x 30cm roasting tray with a little olive oil. Then, line it with a sheet of damp greaseproof paper. This helps prevent the cake from sticking and makes it easier to remove after baking.
- Mix the Cake Batter: In a large bowl, crack the eggs and add the dark brown sugar and 200ml of olive oil. Whisk these together until well combined. Next, gently fold in the self-raising flour, baking powder, and ground almonds. This forms the base of your cake batter.
- Add Chocolate and Ginger: Finely chop half of the dark chocolate and all the stem ginger. Fold these into the cake batter, adding a rich flavor and a bit of texture. Make sure they are evenly distributed throughout the mixture.
- Prepare the Pears and Bake: Drain the pear halves, reserving the juice for later. Slice the pears lengthways and gently press them into the top of the batter in the tray. Bake the cake in the preheated oven for about 35 minutes, or until a skewer inserted into the center comes out clean.
- Cool and Transfer: After baking, let the cake cool in the tin for about 5 minutes. This makes it easier to handle. Carefully lift the cake onto a wire rack, peeling off the greaseproof paper. Let it cool completely here before adding the sauce.
- Make the Chocolate Sauce: Using the same tray you baked the cake in, add the reserved pear juice and a drizzle of syrup from the stem ginger jar. Heat this mixture over medium-high heat until it starts to boil. Then, turn off the heat, add the remaining chocolate, and stir until it melts completely into a smooth chocolate sauce.
- Serve: Drizzle the warm chocolate sauce over the cooled sponge cake. This cake is delightful on its own or served with a scoop of ice cream as a pudding.
💭 Recipe Tips
- Get Ingredients Ready: Make sure ingredients like eggs and pears are at room temperature before you start. They mix better this way.
- Chop Chocolate Well: Use a sharp knife to chop the chocolate into small pieces. This helps it melt evenly in the batter and sauce.
- Prepare the Tray Carefully: Oil the baking tray well and use damp baking paper. This stops the cake from sticking and makes it easy to take out without breaking.
- Place Pears Carefully: Gently push the pear halves into the batter but don’t push them all the way in. They should still be seen on the top after the cake is baked.
- Watch the Sauce: Make sure the chocolate sauce is just right—not too thick and not too runny. If it gets too thick, warm it up and add a bit of juice or water to thin it out.
🍨 What Pairs Nicely With Pear And Gingerbread Cake?
Pear and Gingerbread Cake goes well with vanilla ice cream, whipped cream, caramel, or custard. You can also enjoy it with coffee, spiced tea, dessert wine, or pear sorbet for a tasty dessert.
🎚 How To Store Leftovers Pear And Gingerbread Cake?
- Refrigerate: Store the cake in an airtight container in the refrigerator for up to 5 days.
- Freeze: Wrap the cake tightly in cling film and then in foil. Freeze for up to 2 months. Thaw in the refrigerator overnight before serving.
🥵 How To Reheat Leftovers Pear And Gingerbread Cake?
- In The Oven: Preheat the oven to 160°C (320°F). Place the cake on a baking sheet and cover loosely with foil. Heat for 10-15 minutes.
- In The Microwave: Place a slice of the cake on a microwave-safe plate. Heat on high for 30-40 seconds.
FAQs
Can I Use Fresh Pears Instead Of Canned?
Yes, you can use fresh pears. Just make sure they are ripe but still firm. Peel them, remove the core, and slice before using.
Can I Make This Cake Gluten-free?
Yes, you can use a gluten-free self-raising flour blend in place of the regular self-raising flour.
How Do I Know When The Cake Is Perfectly Baked?
The cake is done when a skewer inserted into the center comes out clean and the edges start to pull away from the sides of the tray.
Can This Cake Be Made Ahead Of Time?
Yes, you can bake this cake a day in advance. Just store it covered in the fridge and make the chocolate sauce fresh when ready to serve.
Try More Jamie Oliver Recipes:
- Jamie Oliver Upside Down Plum Cake
- Jamie Oliver Chocolate Fridge Cake
- Jamie Oliver Polenta Lemon Cake
Jamie Oliver Pear And Gingerbread Cake Nutrition Facts
- Calories 357
- Total Fat 24.2g
- Saturated Fat 4.7g
- Total Carbs 30.5g
- Dietary Fiber 1.3g
- Total Sugars 20.4g
- Protein 6g
Jamie Oliver Pear And Gingerbread Cake
Description
Jamie Oliver Pear and Gingerbread Cake is made with olive oil, large eggs, dark brown sugar, self-raising flour, baking powder, ground almonds, dark chocolate, stem ginger in syrup, and pear halves in juice. This easy Pear and Gingerbread Cake recipe creates a tasty and classic dessert that takes about 50 minutes to prepare and can serve up to 8 people.
Ingredients
Instructions
- Prepare the Baking Tray: First, preheat your oven to 180°C (350°F/gas mark 4). Grease a 20cm x 30cm roasting tray with a little olive oil. Then, line it with a sheet of damp greaseproof paper. This helps prevent the cake from sticking and makes it easier to remove after baking.
- Mix the Cake Batter: In a large bowl, crack the eggs and add the dark brown sugar and 200ml of olive oil. Whisk these together until well combined. Next, gently fold in the self-raising flour, baking powder, and ground almonds. This forms the base of your cake batter.
- Add Chocolate and Ginger: Finely chop half of the dark chocolate and all the stem ginger. Fold these into the cake batter, adding a rich flavor and a bit of texture. Make sure they are evenly distributed throughout the mixture.
- Prepare the Pears and Bake: Drain the pear halves, reserving the juice for later. Slice the pears lengthways and gently press them into the top of the batter in the tray. Bake the cake in the preheated oven for about 35 minutes, or until a skewer inserted into the center comes out clean.
- Cool and Transfer: After baking, let the cake cool in the tin for about 5 minutes. This makes it easier to handle. Carefully lift the cake onto a wire rack, peeling off the greaseproof paper. Let it cool completely here before adding the sauce.
- Make the Chocolate Sauce: Using the same tray you baked the cake in, add the reserved pear juice and a drizzle of syrup from the stem ginger jar. Heat this mixture over medium-high heat until it starts to boil. Then, turn off the heat, add the remaining chocolate, and stir until it melts completely into a smooth chocolate sauce.
- Serve: Drizzle the warm chocolate sauce over the cooled sponge cake. This cake is delightful on its own or served with a scoop of ice cream as a pudding.
Notes
- Get Ingredients Ready: Make sure ingredients like eggs and pears are at room temperature before you start. They mix better this way.
- Chop Chocolate Well: Use a sharp knife to chop the chocolate into small pieces. This helps it melt evenly in the batter and sauce.
- Prepare the Tray Carefully: Oil the baking tray well and use damp baking paper. This stops the cake from sticking and makes it easy to take out without breaking.
- Place Pears Carefully: Gently push the pear halves into the batter but don’t push them all the way in. They should still be seen on the top after the cake is baked.
- Watch the Sauce: Make sure the chocolate sauce is just right—not too thick and not too runny. If it gets too thick, warm it up and add a bit of juice or water to thin it out.
Jamie Oliver Pear And Gingerbread Cake